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U.S. Department of Energy
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INCREASING THE ACCEPTANCE OF IRRADIATED MEAT AND MEAT PRODUCTS BY SELECTED TREATMENTS BEFORE, DURING AND FOLLOWING IRRADIATION. Report No. 12 (Progress) for April 27, 1959-July 26, 1959

Technical Report ·
OSTI ID:4124177
Changes in gross nitrogenous constituents and amino acids in beef and pork subjected to different pre-radiation temperatures and subsequentiy stored were correlated with change in irradiation flavor, bitterness, ard over-all desirability. Release of nitrogenous constituents is dependent upon pre- irradiation heating, storage time, and storage temperature. It appears that at least 160 deg Fs required prior to radiation. (auth)
Research Organization:
Oregon State Coll., Corvallis; and Oregon. Agricultural Experiment Station, Corvallis
NSA Number:
NSA-15-000468
OSTI ID:
4124177
Report Number(s):
AD-235530
Country of Publication:
United States
Language:
English